Name: Lime Chicken Tacos
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H35M0.000S
Yield: 8 tacos
Ingredients: Juice and zest of 2 limes; 2 cloves garlic, minced; 1 tablespoon sugar; 2 teaspoons dried oregano; 1 teaspoon ground cinnamon; 1 teaspoon ground cumin; 1 teaspoon salt; 1 teaspoon ground black pepper; 1/2 teaspoon cayenne pepper; 1/2 teaspoon sweet paprika; 3 tablespoons olive oil; 3 boneless, skinless chicken breasts, cut into 1/4-inch-thick strips; 3 bell peppers (red, yellow or orange), stemmed, seeded and very thinly sliced; 1 large white onion, halved and thinly sliced; Eight 6- to 8-inch flour tortillas, warmed if possible 1/4 cup chopped fresh cilantro leaves; Sour cream, optional; Hot sauce, optional

Directions

Combine the lime juice and zest, garlic, sugar, oregano, cinnamon, cumin, salt, pepper cayenne, paprika and 2 tablespoons oil in a large bowl. Add the chicken to the marinade and turn to coat. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to overnight.
Heat the remaining tablespoon oil in a large skillet over medium-high heat. Remove the chicken from the marinade, letting the excess drip off, and add to the skillet. Cook, tossing occasionally, until the chicken starts to brown, 5 to 6 minutes. Add the bell peppers and onion and cook for until the vegetables are tender, 3 to 4 minutes more. Divide the chicken, peppers and onion equally among the eight tortillas. Garnish with the cilantro, sour cream and hot sauce, if using.